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Items: 1 to 50 of 112

1.

Distribution of crown hexameric procyanidin and its tetrameric and pentameric congeners in red and white wines.

Longo E, Rossetti F, Jouin A, Teissedre PL, Jourdes M, Boselli E.

Food Chem. 2019 Jul 3;299:125125. doi: 10.1016/j.foodchem.2019.125125. [Epub ahead of print]

PMID:
31299515
2.

Crown Procyanidin Tetramer: A Procyanidin with an Unusual Cyclic Skeleton with a Potent Protective Effect against Amyloid-β-Induced Toxicity.

Zeng L, Pons-Mercadé P, Richard T, Krisa S, Teissèdre PL, Jourdes M.

Molecules. 2019 May 18;24(10). pii: E1915. doi: 10.3390/molecules24101915.

3.

Copigmentation of Malvidin-3-O-Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content.

Vignault A, Gombau J, Pascual O, Jourdes M, Moine V, Canals JM, Zamora F, Teissedre PL.

Molecules. 2019 Apr 12;24(8). pii: E1448. doi: 10.3390/molecules24081448.

4.

Comparison of high pressure treatment with conventional red wine aging processes: impact on phenolic composition.

Santos MC, Nunes C, Ferreira AS, Jourdes M, Teissedre PL, Rodrigues A, Amado O, Saraiva JA, Coimbra MA.

Food Res Int. 2019 Feb;116:223-231. doi: 10.1016/j.foodres.2018.08.018. Epub 2018 Aug 6.

PMID:
30716940
5.

Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character.

González-Centeno MR, Chira K, Teissedre PL.

Food Chem. 2019 Apr 25;278:460-468. doi: 10.1016/j.foodchem.2018.11.049. Epub 2018 Nov 15.

PMID:
30583397
6.

Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins.

Paissoni MA, Waffo-Teguo P, Ma W, Jourdes M, Rolle L, Teissedre P-.

Sci Rep. 2018 Nov 20;8(1):17098. doi: 10.1038/s41598-018-35355-x.

7.

Relative abundances of novel cyclic prodelphinidins in wine depending on the grape variety.

Longo E, Merkyte V, Rossetti F, Teissedre PL, Jourdes M, Boselli E.

J Mass Spectrom. 2018 Nov;53(11):1116-1125. doi: 10.1002/jms.4280.

PMID:
30107063
8.

Chemical characterization, antioxidant properties and oxygen consumption rate of 36 commercial oenological tannins in a model wine solution.

Vignault A, González-Centeno MR, Pascual O, Gombau J, Jourdes M, Moine V, Iturmendi N, Canals JM, Zamora F, Teissedre PL.

Food Chem. 2018 Dec 1;268:210-219. doi: 10.1016/j.foodchem.2018.06.031. Epub 2018 Jun 19.

PMID:
30064750
9.

Grape Pomace: Antioxidant Activity, Potential Effect Against Hypertension and Metabolites Characterization after Intake.

Rasines-Perea Z, Ky I, Cros G, Crozier A, Teissedre PL.

Diseases. 2018 Jul 6;6(3). pii: E60. doi: 10.3390/diseases6030060.

10.

Volatile, phenolic, and sensory profiles of in-amphorae Chardonnay wine by mass spectrometry and chemometric analysis.

Rossetti F, Merkyte V, Longo E, Pavlic B, Jourdes M, Teissedre PL, Boselli E.

J Mass Spectrom. 2018 Sep;53(9):833-841. doi: 10.1002/jms.4262. Epub 2018 Aug 7.

PMID:
29974572
11.

Adaptation of two groups of Oenococcus oeni strains to red and white wines: the role of acidity and phenolic compounds.

Breniaux M, Dutilh L, Petrel M, Gontier E, Campbell-Sills H, Deleris-Bou M, Krieger S, Teissedre PL, Jourdes M, Reguant C, Lucas P.

J Appl Microbiol. 2018 Oct;125(4):1117-1127. doi: 10.1111/jam.13946. Epub 2018 Aug 16.

PMID:
29904988
12.

First evidence of epicatechin vanillate in grape seed and red wine.

Ma W, Waffo-Téguo P, Jourdes M, Li H, Teissedre PL.

Food Chem. 2018 Sep 1;259:304-310. doi: 10.1016/j.foodchem.2018.03.134. Epub 2018 Mar 30.

PMID:
29680058
13.

New insight into the unresolved HPLC broad peak of Cabernet Sauvignon grape seed polymeric tannins by combining CPC and Q-ToF approaches.

Ma W, Waffo-Téguo P, Alessandra Paissoni M, Jourdes M, Teissedre PL.

Food Chem. 2018 May 30;249:168-175. doi: 10.1016/j.foodchem.2018.01.005. Epub 2018 Jan 2.

PMID:
29407921
14.

Resveratrol, human health and winemaking perspectives.

Pastor RF, Restani P, Di Lorenzo C, Orgiu F, Teissedre PL, Stockley C, Ruf JC, Quini CI, Garcìa Tejedor N, Gargantini R, Aruani C, Prieto S, Murgo M, Videla R, Penissi A, Iermoli RH.

Crit Rev Food Sci Nutr. 2019;59(8):1237-1255. doi: 10.1080/10408398.2017.1400517. Epub 2017 Dec 5.

PMID:
29206058
15.

Reduced obesity, diabetes, and steatosis upon cinnamon and grape pomace are associated with changes in gut microbiota and markers of gut barrier.

Van Hul M, Geurts L, Plovier H, Druart C, Everard A, Ståhlman M, Rhimi M, Chira K, Teissedre PL, Delzenne NM, Maguin E, Guilbot A, Brochot A, Gérard P, Bäckhed F, Cani PD.

Am J Physiol Endocrinol Metab. 2018 Apr 1;314(4):E334-E352. doi: 10.1152/ajpendo.00107.2017. Epub 2017 Sep 5.

16.

Changes in Tannin Composition of Syrah Grape Skins and Seeds during Fruit Ripening under Contrasting Water Conditions.

Kyraleou M, Kallithraka S, Theodorou N, Teissedre PL, Kotseridis Y, Koundouras S.

Molecules. 2017 Sep 1;22(9). pii: E1453. doi: 10.3390/molecules22091453.

17.

Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.).

Paissoni MA, Río Segade S, Giacosa S, Torchio F, Cravero F, Englezos V, Rantsiou K, Carboni C, Gerbi V, Teissedre PL, Rolle L.

Food Res Int. 2017 Aug;98:68-78. doi: 10.1016/j.foodres.2016.11.013. Epub 2016 Nov 12.

PMID:
28610734
18.

Oxygen consumption rates by different oenological tannins in a model wine solution.

Pascual O, Vignault A, Gombau J, Navarro M, Gómez-Alonso S, García-Romero E, Canals JM, Hermosín-Gutíerrez I, Teissedre PL, Zamora F.

Food Chem. 2017 Nov 1;234:26-32. doi: 10.1016/j.foodchem.2017.04.148. Epub 2017 Apr 29.

PMID:
28551234
19.

Metabolic and RNA profiling elucidates proanthocyanidins accumulation in Aglianico grape.

Rinaldi A, Villano C, Lanzillo C, Tamburrino A Jr, Jourdes M, Teissedre PL, Moio L, Frusciante L, Carputo D, Aversano R.

Food Chem. 2017 Oct 15;233:52-59. doi: 10.1016/j.foodchem.2017.04.093. Epub 2017 Apr 18.

PMID:
28530607
20.

In Vitro Glucuronidation and Sulfation of ε-Viniferin, a Resveratrol Dimer, in Humans and Rats.

Courtois A, Jourdes M, Dupin A, Lapèze C, Renouf E, Biais B, Teissedre PL, Mérillon JM, Richard T, Krisa S.

Molecules. 2017 May 3;22(5). pii: E733. doi: 10.3390/molecules22050733.

21.

Comparison between Malolactic Fermentation Container and Barrel Toasting Effects on Phenolic, Volatile, and Sensory Profiles of Red Wines.

González-Centeno MR, Chira K, Teissedre PL.

J Agric Food Chem. 2017 Apr 26;65(16):3320-3329. doi: 10.1021/acs.jafc.6b05497. Epub 2017 Apr 12.

PMID:
28366000
22.

Comparison of Aquitaine and Rioja Red Wines: Characterization of Their Phenolic Composition and Evolution from 2000 to 2013.

Quaglieri C, Prieto-Perea N, Berrueta LA, Gallo B, Rasines-Perea Z, Jourdes M, Teissedre PL.

Molecules. 2017 Jan 24;22(2). pii: E192. doi: 10.3390/molecules22020192.

23.

Grape Polyphenols' Effects in Human Cardiovascular Diseases and Diabetes.

Rasines-Perea Z, Teissedre PL.

Molecules. 2017 Jan 1;22(1). pii: E68. doi: 10.3390/molecules22010068. Review.

24.

Spectroscopic and theoretical investigations of phenolic acids in white wines.

Martin C, Bruneel JL, Castet F, Fritsch A, Teissedre PL, Jourdes M, Guillaume F.

Food Chem. 2017 Apr 15;221:568-575. doi: 10.1016/j.foodchem.2016.11.137. Epub 2016 Nov 27.

PMID:
27979242
25.

Comments on Moderate Alcohol Consumption and Mortality.

Barrett-Connor E, de Gaetano G, Djoussé L, Ellison RC, Estruch R, Finkel H, Goldfinger T, Keil U, Lanzmann-Petithory D, Mattivi F, Skovenborg E, Stockley C, Svilaas A, Teissedre PL, Thelle DS, Ursini F, Waterhouse AL.

J Stud Alcohol Drugs. 2016 Sep;77(5):834-6. No abstract available.

PMID:
27588543
26.

Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency.

Ma W, Waffo-Teguo P, Jourdes M, Li H, Teissedre PL.

PLoS One. 2016 Aug 12;11(8):e0161095. doi: 10.1371/journal.pone.0161095. eCollection 2016.

27.

Drinking pattern of wine and effects on human health: why should we drink moderately and with meals?

Boban M, Stockley C, Teissedre PL, Restani P, Fradera U, Stein-Hammer C, Ruf JC.

Food Funct. 2016 Jul 13;7(7):2937-42. doi: 10.1039/c6fo00218h. Review.

PMID:
27359203
28.

Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods.

González-Centeno MR, Chira K, Teissedre PL.

Food Chem. 2016 Nov 1;210:500-11. doi: 10.1016/j.foodchem.2016.04.139. Epub 2016 Apr 30.

PMID:
27211676
29.

Trace element bioavailability, yield and seed quality of rapeseed (Brassica napus L.) modulated by biochar incorporation into a contaminated technosol.

Marchand L, Pelosi C, González-Centeno MR, Maillard A, Ourry A, Galland W, Teissedre PL, Bessoule JJ, Mongrand S, Morvan-Bertrand A, Zhang Q, Grosbellet C, Bert V, Oustrière N, Mench M, Brunel-Muguet S.

Chemosphere. 2016 Aug;156:150-162. doi: 10.1016/j.chemosphere.2016.04.129. Epub 2016 May 10.

PMID:
27174828
30.

Variations in oxygen and ellagitannins, and organoleptic properties of red wine aged in French oak barrels classified by a near infrared system.

Michel J, Albertin W, Jourdes M, Le Floch A, Giordanengo T, Mourey N, Teissedre PL.

Food Chem. 2016 Aug 1;204:381-90. doi: 10.1016/j.foodchem.2016.02.129. Epub 2016 Feb 23.

PMID:
26988516
31.

Effect of irrigation regime on perceived astringency and proanthocyanidin composition of skins and seeds of Vitis vinifera L. cv. Syrah grapes under semiarid conditions.

Kyraleou M, Kotseridis Y, Koundouras S, Chira K, Teissedre PL, Kallithraka S.

Food Chem. 2016 Jul 15;203:292-300. doi: 10.1016/j.foodchem.2016.02.052. Epub 2016 Feb 10.

PMID:
26948617
32.

Structures of polymeric pigments in red wine and their derived quantification markers revealed by high-resolution quadrupole time-of-flight mass spectrometry.

Zeng L, Teissèdre PL, Jourdes M.

Rapid Commun Mass Spectrom. 2016 Jan 15;30(1):81-8. doi: 10.1002/rcm.7416.

PMID:
26661973
33.

Polysaccharides and lignin from oak wood used in cooperage: Composition, interest, assays: A review.

Le Floch A, Jourdes M, Teissedre PL.

Carbohydr Res. 2015 Nov 19;417:94-102. doi: 10.1016/j.carres.2015.07.003. Epub 2015 Sep 16. Review.

PMID:
26454166
34.

Hypotheses on the effects of enological tannins and total red wine phenolic compounds on Oenococcus oeni.

Chasseriaud L, Krieger-Weber S, Déléris-Bou M, Sieczkowski N, Jourdes M, Teissedre PL, Claisse O, Lonvaud-Funel A.

Food Microbiol. 2015 Dec;52:131-7. doi: 10.1016/j.fm.2015.07.002. Epub 2015 Jul 3.

PMID:
26338126
35.

Raman spectroscopy of white wines.

Martin C, Bruneel JL, Guyon F, Médina B, Jourdes M, Teissedre PL, Guillaume F.

Food Chem. 2015 Aug 15;181:235-40. doi: 10.1016/j.foodchem.2015.02.076. Epub 2015 Feb 20.

PMID:
25794745
36.

Characterisation of Mediterranean grape pomace seed and skin extracts: polyphenolic content and antioxidant activity.

Ky I, Teissedre PL.

Molecules. 2015 Jan 29;20(2):2190-207. doi: 10.3390/molecules20022190.

37.

Chip electrophoresis as a novel approach to measure the polyphenols reactivity toward human saliva.

Rinaldi A, Iturmendi N, Gambuti A, Jourdes M, Teissedre PL, Moio L.

Electrophoresis. 2014 Jun;35(11):1735-41.

PMID:
25025096
38.

A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins.

Rinaldi A, Jourdes M, Teissedre PL, Moio L.

Food Chem. 2014 Dec 1;164:142-9. doi: 10.1016/j.foodchem.2014.05.050. Epub 2014 May 20.

PMID:
24996317
39.

Occurrence and formation kinetics of pyranomalvidin-procyanidin dimer pigment in Merlot red wine: impact of acidity and oxygen concentrations.

Pechamat L, Zeng L, Jourdes M, Ghidossi R, Teissedre PL.

J Agric Food Chem. 2014 Feb 19;62(7):1701-5. doi: 10.1021/jf4052754. Epub 2014 Feb 10.

PMID:
24476064
40.

Wine by-products: phenolic characterization and antioxidant activity evaluation of grapes and grape pomaces from six different French grape varieties.

Ky I, Lorrain B, Kolbas N, Crozier A, Teissedre PL.

Molecules. 2014 Jan 2;19(1):482-506. doi: 10.3390/molecules19010482.

41.

Kinetics of browning, phenolics, and 5-hydroxymethylfurfural in commercial sparkling wines.

Serra-Cayuela A, Jourdes M, Riu-Aumatell M, Buxaderas S, Teissedre PL, López-Tamames E.

J Agric Food Chem. 2014 Feb 5;62(5):1159-66. doi: 10.1021/jf403281y. Epub 2014 Jan 28.

PMID:
24444020
42.

Characterization of polyphenols and antioxidant potential of white grape pomace byproducts (Vitis vinifera L.).

González-Centeno MR, Jourdes M, Femenia A, Simal S, Rosselló C, Teissedre PL.

J Agric Food Chem. 2013 Nov 27;61(47):11579-87. doi: 10.1021/jf403168k. Epub 2013 Nov 18.

PMID:
24206441
43.

Influence of wood barrels classified by NIRS on the ellagitannin content/composition and on the organoleptic properties of wine.

Michel J, Jourdes M, Le Floch A, Giordanengo T, Mourey N, Teissedre PL.

J Agric Food Chem. 2013 Nov 20;61(46):11109-18. doi: 10.1021/jf403192y. Epub 2013 Nov 8.

PMID:
24156607
44.

Characterization of seed and skin polyphenolic extracts of two red grape cultivars grown in Croatia and their sensory perception in a wine model medium.

Ćurko N, Kovačević Ganić K, Gracin L, Ðapić M, Jourdes M, Teissedre PL.

Food Chem. 2014 Feb 15;145:15-22. doi: 10.1016/j.foodchem.2013.07.131. Epub 2013 Aug 14.

PMID:
24128443
45.

Isolation, characterization, and determination of a new compound in red wine.

Fabre S, Absalon C, Pinaud N, Venencie C, Teissedre PL, Fouquet E, Pianet I.

Anal Bioanal Chem. 2014 Feb;406(4):1201-8. doi: 10.1007/s00216-013-7244-z. Epub 2013 Aug 4.

PMID:
23912831
46.

Comparative evaluation of the phenolic content and antioxidant capacity of sun-dried raisins.

Kelebek H, Jourdes M, Selli S, Teissedre PL.

J Sci Food Agric. 2013 Sep;93(12):2963-72. doi: 10.1002/jsfa.6125. Epub 2013 Apr 17.

PMID:
23580476
47.

Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: behaviour during storage.

Chira K, Teissedre PL.

Food Chem. 2013 Sep 1;140(1-2):168-77. doi: 10.1016/j.foodchem.2013.02.049. Epub 2013 Feb 26.

PMID:
23578629
48.

Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: an insight at the molecular level.

Lorrain B, Tempere S, Iturmendi N, Moine V, de Revel G, Teissedre PL.

Food Chem. 2013 Sep 1;140(1-2):76-82. doi: 10.1016/j.foodchem.2013.02.048. Epub 2013 Feb 24.

PMID:
23578617
49.

Chemical dereplication of wine stilbenoids using high performance liquid chromatography-nuclear magnetic resonance spectroscopy.

Pawlus AD, Cantos-Villar E, Richard T, Bisson J, Poupard P, Papastamoulis Y, Monti JP, Teissedre PL, Waffo-Téguo P, Mérillon JM.

J Chromatogr A. 2013 May 10;1289:19-26. doi: 10.1016/j.chroma.2013.03.010. Epub 2013 Mar 18.

PMID:
23566915
50.

Evolution of analysis of polyhenols from grapes, wines, and extracts.

Lorrain B, Ky I, Pechamat L, Teissedre PL.

Molecules. 2013 Jan 16;18(1):1076-100. doi: 10.3390/molecules18011076. Review.

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